Floating Island - Bruno Albouze

[@matgeek]

Entertaining, relevant and easy to follow. As always - wish there were more like you on KZbin.

[@TheFrenchChef]

there are more on you tube like gerard garbe the french chef🗼🗼🗼🗼🗼🗼👄👄👍👍

[@ddoyle11]

I love the passion you show for your recipes. Very well done!

[@steevinator]

j'ai l'habitude de faire les îles flottantes à la manière de Joël Robuchon avec un caramel coulant et en pochant des quenelles d'oeuf à la neige dans du lait sucré et vanillé mais je trouve votre recette plus simple avec un design plus moderne et travaillé et le coup des pralines pour rajouter du croquant, c'est très innovant et de la cage de caramel durci sur la demi-sphère de meringue c'est sexy, ça rappelle un sein de femme dans de la lingerie en dentelle. bravo chef et merci pour cette recette

[@BrunoAlbouze]

Le sein? oui c'est vrai ça.. yavait pas pensé ;)

[@Questinia1]

Oh la, les gars!

[@sammyangel98]

Je suis d'accord avec toi ~

[@Maimitti]

@@BrunoAlbouze Tough le guy --- qui pense à un sein ... (je plaisante) - toujours du grand Art dans vos recettes !

[@destinicoach888]

Amazing technique! This was my favorite childhood dessert, but we cooked the meringue islands over boiling water, and that was too messy. Thank you, Bruno!

[@mattclark8746]

I like the baked meringue idea instead of poached. A more dry island to soak up the custard.

[@handongoc]

I love how these videos are not unnecessarily long like others, yet still easy to understand.

[@jenhernandez3474]

me encanta!! his accent makes it soo much better!

[@utsux3]

Bruno, you literally bring out the best in people! I've never seen such a wholesome comments section on a channel - thank you for doing what you do! :)

[@70194tanner]

ive been waiting for this dessert forever!

[@dinom2444]

Another big fan here. I was surprised to see a different method to make caramel. He usually used dark or wet. Any idea why he chose corn syrup and powdered sugar. Im presuming the syrup allows more elasticity so it's more forgiving when the sugar is pulled. Opinions?

[@DarrellChapman]

I have been waiting for this recipe. I have had this dessert in Nice and loved it. I can't wait to try your version.

[@TheCarlos0911]

BRUNO IS THE BOSS!!!!!

[@runran8986]

I dont know why you only had 300k subscriber. you surely deserve more. good luck.

[@sammyangel98]

I love how in French oeuf a la neige just means egg on snow. But amazing recipe!! I'll try it one day, thanks!

[@TheKyPerson]

That is beautiful. I hope you give us the recipe for pink praline soon. I have never heard of it, but I am sure it is delicious.

[@budapest26]

Wonderful! Thank you for the demonstration, made it for Easter, everyone loved it

[@cher128bx]

will you demonstrate the making of those pink pralines in your next video?

[@MargaretWalkerCellist]

Bruno....~ you can easily substitute Burgundy PLUMS (reduced to sauce with the addition of all that sugar) as the brilliant COLORING and delectable FLAVOR of your almonds - yes, rose water might be more delicate, but Burgundy PLUMS are fantastic in flavor and are very rose. Just an idea. I have an orchard, so of all the plums, Burgundy are the deepest in color, albeit RED PLUMS are nice too, the variety used in Chinese sauces. I make MARSHMALLOWS from my Burgundy plums, or from other fruits: apricot, bananas (fabulous!), oranges or lemons, but plums make great candies or meat sauce.

[@anneli351]

Ouiiiii !!! Merci Chef Bruno !!! Un de mes desserts préférés !! J'ai hâte d'essayer !!!

[@salespezie]

Chef Bruno...your great cooking artist🤗😙

[@geraldineemaladamaghanoy9713]

Wow! At last I found it how to make a meringue in the oven. It's quite easy. And I like your idea that drizzle the caramel at the back of silicone pan. Thank you, Sir😄.

[@gladysropero6497]

Eres mi aliciente en estos momentos chef gracias 🙏💕

[@vivianepilou2211]

Interesting version of the oeufs à la neige/îles flottantes. The recipe I use is to poach the egg whites in the milk and then use the milk for the crème anglaise, filtering the milk of course. Modern versions do cook the whites in the microwave. A bit delicate in order avoiding overcooking! Now I will have to chase for a mould like yours to try this version. Btw, I never understood why the pralines had to be pink. (Furthermore, being Belgian, "pralines" are something totally different.) Maybe crushing those pralines, pink or not, and layering the glas or serving recipient could be an option ... Et merci pour la recette :)

[@carmenzal7214]

Good Morning Bruno, I need to try and make the Floating Island .... it looks just delicious!

[@juansebastianelcano2998]

I made my New Year resulutions back in January.....watch more much more of Chef MOF Bruno Albouze pastry videos!!!Magnifique!!!

[@Arbil1950]

Absolutely the best chef in the world . You are my favorite . I love your channel , I hope you stay at the top always .

[@p.c.7184]

Des œufs à la neige parfaits, avec la touche de caramel et la petite praline rose qui va avec... bravo Bruno =)

[@kaz._.683]

So elegant! This is beautiful! 😍😍😍

[@Maimitti]

moi qui aimais bien faire des "oeufs à la neige", MERCI pour les trics (faire des dômes avec la meringue et les filets de caramels ) ! mes prochains seront "artistiques" comme ceux de Bruno Albouze !!

[@CrashedDreams534]

Hey! more french stuff plz!

[@hellorikkio]

Why add salt to the egg whites for the meringue? I thought salt broke down the proteins in eggs and made them watery. Thanks for another great recipe!

[@jyothishaj3]

Oh chef u r such a amazing guy... I love your cooking.... Lots of love from India kerala

[@SerafEnd]

hahaha... he is so awesome... remembering my childhood as well, very similar recipe, my mom added maringe into the chilled creme..

[@josephaboroso8628]

I can't stand when I see u Demonstrating ,u are indeed great.

[@thewondrousvagabond8]

Bruno you do a splendid job, thanks for sharing this beautiful recipe!

[@steveraglin7607]

Caramel nest, so cool! Keep up the good work, Bruno!

[@karlvella7627]

thks bruno.... I will try it for sure this recipe.... it is super cool this recipe

[@JayWadeOnline]

Ok now that looked amazing... Kinda hungry now lol!!

[@lulekarpuzi2999]

what's the difference when you use powdered sugar instead of granulated for the caramel?

[@IsaacBanks33]

This guy has a lot of charisma! not ganna lie :L !

[@RJswanee]

Loving the spirit fingers at the end!

[@mesenevi3814]

Awesome! I’m gonna try this soon! Love all your recipes!

[@babeinpnk]

You're killing me, because I am on low carbs diet.

[@kordovaia]

Those pralines look a lot like mexican candy you would get in a cellophan bag on the streets

[@ff-uy1vo]

روعة شيف Bruno تعجبني طريقة عملك و كل شيء تعملوه انت راقي جداً المزيد لك من التألق

[@Maimitti]

on flotte toujours en regardant vos vidéos, Bruno !

[@ugotit33x]

AS USUAL YOU HAVE OUT DONE YOUR SELF CHEERS

[@thelibrary8221]

awesome recipe thanks chef Bruno what is pink praline made of?

[@moussblox9884]

splendide chef merci....

[@jbot91]

"you'll see, is pretty awesome." Lol

[@thomascocker2427]

Bruno how many days in advance can you bake the meringue and custard?

[@sandormezei2848]

Hungarians are a favorite bird known as milk. :D

[@kannuscheng5564]

Where can I try this ? Love it ❤️

[@henrywieser9614]

Wow! delicious. Bruno could you show us a recipe for classic Bordelaise sauce?

[@manopatphahonrat5174]

Your eyes..and your T shirt ..😄😄..your are dessert man

[@sarahmansournejad6555]

You're fantastic Bruno I love your recipes 😍

[@desifoodfusion3140]

Bruno I like your All food racipes. God bless you Allways.

[@maatallahsady3038]

Aaaaaaaaaaaaaaaaaaaaaaaa mon enfance.....

[@oskihaddad6406]

oh this is a must make thanks Bruno

[@dwaynewladyka577]

A fantastic looking recipe!

[@thehadster7043]

Do you have a praline recipe - of any type - on your site? I need to make some for Passover....

[@BrunoAlbouze]

coming next ;)

[@thehadster7043]

Thanks! A few of your recipes have found their way into my recipe book. I am in the process of taking your opera cake and making it kosher for Passover. I will use potato starch instead of corn starch and matzo meal instead of the flour - the consistency will be a bit off, but not too much. I will have to use almond milk for the pastry cream, and I have a good margarine instead of the butter. I know, nothing can replace butter. Even if the consistency is correct, the melting in your mouth is not as wonderful, but no dairy with meat... sigh. However, I think with all the coffee syrup and chocolate, it will be OK.

[@lehoangphat5760]

4:04 that’s reaction ... if it’s real deal , it going like close eye right away , but that did not happen ...

[@muatesihrita1393]

Thank you sir

[@jovan5397]

Nice! Anyways I bought Dalstrong's chef knife yay!

[@sahejtkd7303]

I don't have an electric whisker can't make meringue recipes 😩

[@Alinasflavour]

👍👍👍👍👍👍👍👍

[@Kazzzzzo]

Bruno, you are the best! 😳

[@kritikachugh1015]

amazing chef and entertainer

[@twistedtiger9657]

thank you chef

[@lucasmartinez2541]

👍

[@jakline91]

Thanks for your secret ! Waiting for next

[@WhiskNwander]

Wooowwww!!!! Lov it😍😍😍😋

[@catherinenguyen5612]

Are you going to do a full video recipe for the praline lyonnaise? Funny you should make them because I was just trying to find a purveyor of these praline in the US!

[@sieghart264]

this looks nice!

[@kachunhoi292]

Hello Chef Bruno, what's the difference between room temp. egg whites and cold egg whites while beating meringue? Thanks!

[@BrunoAlbouze]

That’s because eggs whip up to a greater volume ;)

[@kachunhoi292]

Got it! Thanks a lot Chef Bruno!

[@ЕленаПодлеснюк]

Eccellente!!!! Bravo!!!!

[@قارئة-ط4ش]

Amazing 😭😭😭😫😫😫

[@bobsaroj988]

Awesome chef

[@Momzie808]

Looking for your recipe on your website for Pink Praline but can't seem to find it! I love making candy so this sounds up my alley but sad 😩 cause I can't find it!

[@BrunoAlbouze]

Coming shortly ;)

[@Miss-Sunshines9431]

Bravo Bruno Albouze , all I can say u are the best salute u 10000 % . Thanks for sharing with us and allowing this wonderful privileged to see in action within your kitchen. #TUNUPGOOD #GREAT #REALIEST #BLESSING 🆙🆙🆙🆙👍☺☺😙😙💒🌟🌐👏👏

[@pinkponyofprey1965]

surreally sublime!!! :D

[@xanon_xanon3687]

😋

[@eliedahan5163]

Salut Bruno, j'ai fait ta recette et j'ai parfume la creme anglaise avec de L'Amaretto... une tuerie !! Est ce que tu donnes des cours de patisserie a San diego ?

[@sulomor]

Elie Dahan lol apparemment Maître Bruno est une personne très occupée succès oblige en passant je vous souhaite une bonne et joyeuse fêtes de Pessah .

[@viviane86zq]

You ate this desert during your childhood?man....

[@dolorescastillo5453]

🎉🎉🎉🎉

[@paolo_meloni]

Bruno, sei il migliore!

[@eliasnametallah5884]

TX u chef

[@somdebkarmakar5973]

fucking loved it man.

[@julialupercio1124]

wow que rico

[@what532]

Make one more Brazilian recipe please

[@ikrambachir7166]

😍😍😍

[@liviapinheiro8539]

Arrasou. Maravilhoso.

[@h-sam2733]

love it 😍

[@valeriacgm]

😍👏

[@anthonyyojimbowilliams4475]

nice one Bruno!!

[@beatricefechter3039]

Dommage que c’est pas traduit en français

[@komalhira1550]

bruno i love you

[@pintod605]

hello bruno ? can you post the pink praline recipe

[@oskihaddad6406]

I love himmmmmmmmmmmmm

[@lostSempaiWissame]

way way dance if you know what I mean hhhhhhhhh